Sugar Cookie Cheesecake Recipe

Nothing quite matches the warm, buttery chew of sugar cookies combined with the rich, creamy texture of cheesecake. This Sugar Cookie Cheesecake Recipe blends both magic in one stunning dessert that always impresses guests and feels like a cozy celebration in every bite.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Sugar Cookie Cheesecake Recipe
• Top Tip
• How to Serve Sugar Cookie Cheesecake Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Sugar Cookie Cheesecake Recipe

Ingredients & Why They Work

This recipe combines simple pantry staples with festive sprinkles and creamy dairy to create a harmonious blend of flavor and texture. Each ingredient plays a role, from the sturdy cookie crust to the soft cheesecake center, so choosing fresh, quality components really helps.

• All-purpose flour: Forms the base of both the crust and cookie dough balls, providing structure without heaviness.
• Baking soda: Gives just the right lift to the crust for a tender crumb.
• Unsalted butter: Room temperature butter helps make the dough silky and flavorful; unsalted lets you control the saltiness.
• White granulated sugar: Sweetens the dough and cheesecake uniformly without adding texture.
• Vanilla extract: A classic flavor enhancer that warms the entire dish.
• Egg and egg yolk: Eggs bind and enrich the crust while adding moisture.
• Christmas sprinkles (jimmies): Tiny pops of color and fun that bake well without melting away.
• Milk: Keeps the cookie dough balls soft enough to roll but sturdy once chilled.
• Cream cheese: The star of the cheesecake, providing that rich tang and creamy mouthfeel.
• Sour cream or Greek yogurt: Adds moisture and subtle acidity to keep the cheesecake light.
• Heavy cream: For a silky smooth cheesecake and luscious ganache.
• White chocolate chips: Melted into a ganache that adds sweetness and contrast to the tangy cheesecake.

Make It Your Way

While the classic Sugar Cookie Cheesecake Recipe is fantastic as-is, I like to play with sprinkle colors based on the season or swap out vanilla for almond extract for a twist. The cookie dough balls are also such a fun place to get creative!

• Variation: For a winter holiday vibe, try red and green sprinkles or peppermint extract instead of vanilla—they add a festive punch my family adored last Christmas.
• Dietary modification: Use Greek yogurt instead of sour cream for a lighter version without sacrificing creaminess.
• Texture tweak: Don’t skip chilling the cookie dough balls—they maintain a delightful chew inside the cheesecake instead of dissolving into the batter.

Step-by-Step: How I Make Sugar Cookie Cheesecake Recipe

Step 1: Prepare the Sugar Cookie Crust

First things first, preheat your oven to 350℉ and prep your 9-inch springform pan with baking spray and parchment paper—it really helps the crust release cleanly. Mixing the crust ingredients is easy if your butter is at room temperature. I beat it with sugar until fluffy, then add the egg, yolk, and vanilla. When you fold in the flour mixture and sprinkles, don’t overmix—the goal is a tender, crumbly base. Press the dough evenly into the pan’s bottom; it should be about a half-inch thick, no need to press up the sides. Bake it until golden, about 25-30 minutes, and let it cool fully while you move on.

Step 2: Make and Chill the Cookie Dough Balls

While the crust bakes, mix the cookie dough balls by creaming butter and sugar, adding vanilla, milk, and then the flour and salt. I always toast the flour first—just 5 minutes in the oven—to avoid any raw flour bites, a small extra step that really pays off. Sprinkle in the festive jimmies and roll the dough into tiny balls about the size of a dime or nickel. It takes a little patience, so feel free to get family or friends involved—turns into a fun pre-dinner activity! Pop these balls in the freezer until firm; this is key for them to hold shape in the cheesecake batter.

Step 3: Whip Up the Cheesecake Filling

Lower your oven to 325℉ to prepare for baking the cheesecake. Beat softened cream cheese with sugar thoroughly—scraping the bowl halfway through ensures a super smooth filling without lumps. Add sour cream, heavy cream, and vanilla, mixing carefully to keep air bubbles to a minimum. Fold in the eggs on low speed so the batter stays creamy. Now gently fold in most of the chilled cookie dough balls—they’ll nestle in the batter beautifully, creating surprise chewy bites.

Step 4: Bake with a Water Bath

Pour the cheesecake batter over the cooled crust. For best results, bake it in a water bath—this keeps the temperature gentle and prevents cracks. I like the method where you place the springform pan inside a cake pan, then set that inside a roasting pan, filling the roasting pan halfway up with hot water. If you wrap the springform tightly in foil, you can put it directly in the roasting pan, but be careful not to let water seep in. Bake for about 80-90 minutes, until the edges are set but the center still jiggles slightly.

Once the baking time is up, turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. This slow cooling really helps avoid the dreaded cracks. Then remove it, cool completely on a rack, wrap in foil, and refrigerate for at least 6 hours or overnight—this step is a must for the perfect texture.

Step 5: Prepare White Chocolate Ganache and Finish

While the cheesecake chills, melt white chocolate chips with heated heavy cream. Let the cream sit on the chocolate a couple minutes before stirring—this helps it melt smoothly without graininess. If needed, zap gently in the microwave in short bursts, stirring between them. Remove the cheesecake from the pan and parchment. Pour the ganache over the top, then chill again briefly in the freezer—just 10 minutes to set the ganache.

Top with the remaining cookie dough balls and more sprinkles for that extra festive look right before serving.

How to Serve Sugar Cookie Cheesecake Recipe

Garnishes

I love topping mine with a handful of extra cookie dough balls and festive sprinkles right after the white chocolate ganache sets—it adds that final touch of whimsy and texture. Sometimes I sprinkle a little edible glitter or crushed candy canes for holiday sparkle.

Side Dishes

This cheesecake pairs beautifully with a simple mixed berry compote to cut through the richness, or a dollop of lightly whipped cream with a hint of vanilla. For a party spread, I like serving fresh fruit and light sorbet on the side for balance.

Creative Ways to Present

For birthdays or special occasions, I’ve served slices with a drizzle of caramel sauce and a festive candle stuck in the cookie dough balls atop the ganache—it’s always a crowd-pleaser. You can also layer mini cheesecakes in mason jars with cookie crumbles for a portable dessert version.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sugar Cookie Cheesecake tightly covered in the fridge for up to 4 days. I find that keeping it wrapped prevents the cookies from drying out and keeps the ganache glossy.

Freezing

This cheesecake freezes well! I wrap it tightly in plastic wrap and then foil before popping it in the freezer. When ready to serve, thaw it in the fridge overnight. The cookie dough texture softens a bit but still tastes delicious.

Reheating

I usually enjoy this cheesecake cold, but if you want it a little softer, take a slice out of the fridge about 20 minutes before serving. Avoid microwaving as it can separate the ganache and soften the crust too much.

Final Thoughts

This Sugar Cookie Cheesecake Recipe is one of my favorite indulgences to make when I want something both nostalgic and sophisticated. It always brings smiles and “wow” reactions, especially when the cookie dough bits peek out of each creamy slice. I hope you enjoy making it as much as I do—promise your friends and family will love it every single time.

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